Roasted Butternut Squash Risotto

Creamy risotto with roasted butternut squash, Parmesan, and a touch of nutmeg. Perfect for fall.

1. Roast the Squash
Preheat the oven to 400°F. Toss the squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
2. Sauté the Onion
In a large pot, sauté the onion in butter until soft.
3. Cook the Risotto
Add the rice and cook for 1-2 minutes, stirring. Gradually add warm broth, one ladleful at a time, stirring until absorbed.
4. Finish and Serve
Once the risotto is creamy and cooked, stir in the roasted squash, Parmesan, and nutmeg. Serve immediately.

Ingredients

Butternut Squash
1 count • Produce
Arborio Rice
1/2 cup • Pasta & Grains
Onion
1 count • Produce
Vegetable Broth
4 cup • Canned Goods
Parmesan Cheese
1 cup • Dairy
Butter
2 tbsp • Dairy
Nutmeg
1/4 tsp • Spices

Meal plans: 0

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Roasted Butternut Squash Risotto